Description
Jamaican Oxtail perfected in the pressure cooker. With this authentic recipe, tender oxtail is on the table in less than an hour.
Ingredients
Units
Scale
- 3 1/2 lb of oxtail
- 1 tbsp coconut aminos (alternative: soy sauce)
- 1 tablespoon Worcestershire sauce
- 2 tbsp salt
- 2 teaspoons allspice
- 1 tbsp garlic powder
- 1/4 cup of Browning
- 2 tablespoons avocado oil
- 1/4 cup red wine
- One, medium-sized diced white onion
- 2 tablespoons chopped garlic
- 2 julienned carrots
- 1 pepper seeds removed (Scotch bonnet, habanero or any other hot pepper will do)
- 2 cups beef broth
- 8 to 10 sprigs of fresh thyme
- Optional: butter beans or red kidney beans
Instructions
- First turn your pressure cooker on to the saute function. Place it on high.
- Season your oxtail with coconut aminos, Worcestershire sauce, salt, garlic powder, allspice, and Browning.
- Once the pressure cooker is hot, add oil, and then place your oxtail in the pan and sear on both sides. Depending on the size of your oxtail, you may have to do this in batches.
- After searing the oxtail, place them on a plate, or in a bowl and set them aside.
- Next deglaze your pressure cooker bowl by pouring in the red wine.
- It will bubble up and steam very quickly. And you’ll be able to take a spatula and loosen the brown bits at the bottom of the pan. Keep these brown bits in there, you’ll need them for the extra flavor.
- Add your onion carrots garlic, thyme and peppers to the pan to saute.
- You want your onions to become soft. You’ll cook these for 7 to 8 minutes, stirring constantly and watching as the ingredients caramelize.
- Put your oxtail into the pan, pour in beef broth and cover with the pressure cooker lid.
- Reset your pressure cooker to high pressure for 45 minutes. Allow the oxtails to cook with a natural release at the end of your cooking cycle.
- Note: Natural release just means to leave it alone and let it do its thing.
- Once the pressure has released, take the oxtail and most vegetables out of the pan but reserve the liquid in the pan.
- Cook the gravy in the pan at a high temperature to reduce it by half and thicken it.
- Enjoy plain, or as an optional step you can cook your white beans in the gravy before spooning it over at the oxtail.
Notes
- Prep Time: 10
- Cook Time: 50
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Jamaican
Nutrition
- Serving Size: 4 ounces (2-3)
- Calories: 349
- Sugar: 5.8 g
- Sodium: 1538.6 mg
- Fat: 17.6 g
- Carbohydrates: 13 g
- Fiber: 3.2 g
- Protein: 36.2 g
- Cholesterol: 125 mg
